Barbecued flatbread pizzas

  • 20 mins preparation
  • 12 mins cooking
  • Makes 4 Item
  • Print


Barbecued flatbread pizzas
  • 1 1/2 cup lukewarm water
  • 2 tablespoon olive oil
  • 2 teaspoon sugar
  • 7 gram sachet dried yeast
  • 3 cup bread flour
  • 2 teaspoon salt
  • 1/4 cup cornmeal, to dust
  • 1/2 cup tomato passata
  • 500 gram mozzarella choose, thinly sliced
  • 250 gram punnet cherry tomatoes
  • 100 gram thinly sliced proscuitto
  • basil leaves, to serve


Barbecued flatbread pizzas
  • 1
    In a jug, combine water, oil and sugar. Sprinkle yeast over. Set aside for 5 minutes until foamy. Sift flour and salt together into a large bowl.
  • 2
    Pour yeast mixture into flour and mix to a soft dough. Turn out onto lightly floured surface. Knead for 10 minutes until dough is smooth and elastic.
  • 3
    Place in a lightly greased bowl. Cover with plastic wrap. Set aside to prove in a warm place for 45 minutes until doubled in size.
  • 4
    Preheat hooded barbecue to 220°C. Lightly dust 4 large pizza trays with cornmeal.
  • 5
    Punch dough down with fist to release gas. Knead for a few minutes. Divide into 4. Press or roll each to 4mm in thickness. Transfer to trays. Press to fit.
  • 6
    Rest trays on a wire rack over barbecue plate. Barbecue, covered, for 5 minutes, until golden.
  • 7
    Spread bases with passata. Top with mozzarella, tomatoes and prosciutto. Barbecue, covered, for further 5-7 minutes. Sprinkle with basil to serve.


Bread flour and 00 flour (high-gluten flours) are both suitable. They' re found in the baking section of large supermarkets.

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